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Preparation

Stir together lukewarm water, couscous, currants and salt in a large bowl. Let stand until the water has been absorbed and the couscous is tender, about 30 minutes.

Meanwhile, dip tomatoes into boiling water for a few seconds, refresh under cold water and slip off skins. Cut the tomatoes in half crosswise, remove seeds, dice and set aside.

Heat a cast iron or heavy-bottomed skillet over medium heat. Add garlic and cook, turning occasionally, until blackened in spots and tender, about 10 minutes. Slip the garlic from their skins and trim the tough ends.

Combine lemon juice, oil, mustard, sugar and the roasted garlic in a blender or food processor; blend until smooth. Season with salt and pepper.

Fluff the couscous with a fork. Add scallions, parsley and the diced tomatoes. Drizzle with the lemon dressing and toss lightly to coat. Taste and adjust seasonings. Serve within 2 hours.